Blueberry Cake Donuts
User Reviews
5.0
15 reviews
Excellent
Blueberry Cake Donuts
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Bursting with a tangy lemon flavour and filled with fresh blueberries - these blueberry cake donuts are the ultimate breakfast treat. Perfect for the donut lover! Whip them up and watch them disappear!
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Ingredients
- 230 grams cake flour sifted, can use all-purpose flour
- 150 grams sugar caster or superfine sugar
- 2 teaspoon baking powder
- 150 grams blueberries
- 1 lemon zest only
Wet Ingredients:
- 170 ml buttermilk
- 2 eggs
- 30 grams butter melted
For the Vanilla Glaze:
- 130 grams powdered sugar
- ½ tsp vanilla extract
- 2 tablespoon milk
Instructions
- Preheat your oven to 220°C / 425°F. Spray or grease the donut pan. In a medium bowl, combine the sifted cake flour, sugar, baking powder and lemon zest and stir to combine.
- In a separate bowl or jug, whisk the melted butter, eggs and buttermilk.
- Combine the flour mixture with the wet ingredients and the blueberries and stir until just combined. And make sure there are no visible lumps of flour.
- Place a piping bag over a tall glass and spoon the donut batter into the bag.
- Carefully pipe the batter into the pre-oiled pan. Fill the moulds until just under full. Do not fill to the top as they will rise quite a lot. Bake for 5-7 minutes until golden brown, and then let them cool on a wire rack.
- Combine the powdered sugar, milk and vanilla and mix until you form a glaze.
- To ice, the donuts, dip into the glaze and allow the glaze to set before serving.
Equipments used:
Notes
- Invest in good quality non-stick donut pans for easy release and perfect shapes.
- Use frozen blueberries straight from the freezer to prevent colour bleeding into the batter.
- Use a piping or zip-top bag with the corner snipped off for neat, even filling of the donut cavities.
- Fill cavities only ⅔ full to allow room for rising. If you accidentally overfill, use a small spoon to remove excess batter before baking.
- Mix the batter just until combined. Over-mixing can lead to tough, dense donuts.
- Allow donuts to cool completely before glazing to prevent the glaze from melting off.
- Storage
- Room Temperature:
- Store in an airtight container for up to 2 days.
- Refrigerator:
- Keep fresh for up to 5 days in an airtight container.
- Freezer:
- Freeze unglazed donuts for up to 3 months. Thaw at room temperature and glaze before serving.
- Invest in good quality non-stick donut pans for easy release and perfect shapes.
- Use frozen blueberries straight from the freezer to prevent colour bleeding into the batter.
- Use a piping or zip-top bag with the corner snipped off for neat, even filling of the donut cavities.
- Fill cavities only ⅔ full to allow room for rising. If you accidentally overfill, use a small spoon to remove excess batter before baking.
- Mix the batter just until combined. Over-mixing can lead to tough, dense donuts.
- Allow donuts to cool completely before glazing to prevent the glaze from melting off.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep fresh for up to 5 days in an airtight container.
- Freezer: Freeze unglazed donuts for up to 3 months. Thaw at room temperature and glaze before serving.
Nutrition Information
Show Details
Serving
1donut
Calories
209kcal
(10%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Nutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 209kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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